Tough Outer Layer on Smoked Meats

Oct 02, 2009
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Tough Layer on Smoke Meat
by: Bill

Try smoking at a lower temperature next time...around 220 to 225 degrees.
There's a method called the 3-2-1 method you could try for the ribs. Smoke the ribs for 3 hours, then wrap the ribs with foil and smoke for 2 more hours. Remove the foil and smoke for 1 more hour. The foil allows the ribs to cook without drying, and also speeds up the cooking time.
Basting the meat wouldn't hurt, either. Try basting with a mixture of 1/2 cup apple juice, 2 tablespoons vinegar, 1/4 cup vegetable oil, and 1 cup water. Add a tablespoon of your dry rub spice if you've used a rub on your meat. Or add a few other spices of your choice. Baste the meat every half hour as it smokes. This will add flavor, moistness, and should prevent the tough outer layer from forming.

Tough Outer Layer on Smoked Meats

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Tough Outer Layer on Smoked Meats